Roasted Pil Pil Poussin

Roasted Pil Pil Poussin

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Roasted Pil Pil Poussin

Makes 4 Servings
wine WINE PAIRING
Riesling

Tender, juicy poussin in a Basque-inspired sweet garlicky sauce with a little kick. Yummy!

Steps 1-4 can be done up to a day ahead to save time later.

Roasted Pil Pil Poussin
INGREDIENTS
  • 4 Whole Poussin
  • 1 bulb of Garlic, cloves separated & skins removed
  • 1 cup Olive Oil
  • 1 tbsp Chile Flakes
  • ½ cup Lemon Juice
  • 1 tbsp Sumac
  • 1 tbsp Smoked Paprika
  • 1 tbsp Flat Leaf Parsley Leaves
  • 1 cup Chicken Stock

DIRECTIONS

1

Put the garlic cloves in the olive oil in a pot over low heat. Steep for 45 minutes.
2

Strain out the garlic cloves (save them) & return the oil to the stove. Cook the oil over medium-low heat, adding the red chile flakes and simmering them until they’ve toasted.
3

When the chile flakes have toasted, remove the oil from the heat and add the lemon juice. Be careful, the oil will likely splatter a bit.
4

Let the oil mixture cool completely. Put half of it and the sumac, paprika and six of the garlic cloves in a blender. Blend into a puree.
5

Preheat your oven to 450 degrees.
6

Rub the poussin with the blended oil mixture. Put them in a roasting pan or oven-safe frying pans. Roast them until the meat reaches an internal temperature of 160 degrees.
7

Remove the pan from the oven and move the poussin to a separate dish to rest.
8

Deglaze the roasting pan with chicken stock, scraping up all of the browned bits on the bottom (fond). Simmer to reduce until the sauce coats the back of the spoon.
9

Stir the remaining garlic cloves and flat leaf parsley into the sauce.
10

Serve the poussin with the sauce and your choice of sides.

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